Lamb Mole Tacos
Simple grass fed lamb with a rich mole sauce made with chilis, chocolate, nuts seeds, oregano and cinnamon.
Servings: 8 servings
Calories: 508kcal
Cost: 20
Equipment
- 1 Tortilla press
- 1 Cast iron skillet
Ingredients
Lamb
- 2 lbs Lamb Stew Meat Optional Goat Stew Meat can be substituted.
- 1 oz Cilantro
- 1 oz Fresno chilies fresh
- Fresh corn tortillas, for serving (see recipe or use your favorite brand)
Mole Sauce
- 1 oz Hoja Santa leaf optional
- ½ teaspoon Allspice
- ½ teaspoon Star anise
- ½ teaspoon Nutmeg
- ½ teaspoon Clove
- ½ teaspoon Cinnamon
- 2 Heirloom tomato small
- 2 oz Plantain in skin
- 7 garlic cloves unpeeled
- ½ Onion diced small
- 1 Prune
- 8 Golden raisins
- 1 Tablespoon Sesame seeds
- 2 Tablespoon Cashews chopped
- 2 oz Oregano
- 2 oz Thyme
- 1 ea Dried chipotle chili stem and seeds removed
- 5 ea Dried puya chilis stem and seeds removed
- 3 ea Dried ancho chilies stem and seeds removed
- 1 teaspoon Grapeseed oil
- ½ oz Dark chocolate, unsweetened grated or coarsely chopped
Instructions
- In a cast iron skillet over medium high heat, toast the chilies until aromatic, about 20 seconds per side. Add to a bowl with 1 oz of water to help soften them
- Toast the garlic in its skin until softened and browned.
- Toast spices and Hoja Santa leaves then add to chilies.
- Toast spices, plantain, cashews, prunes, raisins and tomatoes. Allow tomatoes to slightly blackened. Reserve.
- Toast sesame seeds until deep brown. Reserve
- Mash spices in mortar. Once ground add chilies and Hoja Santa leaves, then mash to a paste.
- Add 3 Tablespoons diced onions, herbs, cashews, and plantain. Mash until combined.
- Add toasted tomatoes, garlic, raisins, and prunes.
- Once combined into a paste begin to cook on stove top for 15-20 minutes. Stir constantly to prevent burning, adding water if necessary to prevent drying out.
- While still hot, stir in the chocolate until melted and reserve. Season with salt to taste.
Finish and Serve
- Season lamb meat with salt and pepper and sear with hot cast iron using grape seed oil and medium heat. Sear on both sides and reserve.
- Spread mole on tacos with a few chunks of lamb. Garnish with Fresno chilies and cilantro.
Video
Notes
- Lamb stew meat is used here but goat will work too.
- Chef Ben makes his own tortillas but it's fine to use packaged corn tortillas, toast them lightly before serving.
- Another idea is to make lamb shanks in mole sauce. Make the same sauce as directed, using it to cook lamb shanks in the oven until soft.
Nutrition
Serving: 4oz | Calories: 508kcal | Carbohydrates: 12g | Protein: 28g | Fat: 20g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 110mg | Sodium: 97mg | Potassium: 594mg | Fiber: 6g | Sugar: 1g | Vitamin A: 933IU | Vitamin C: 18mg | Calcium: 230mg | Iron: 8mg